NEED TO KNOW
|Type of dish||Asian|
|Cooking time||<30 min|
|Special options||Low fat|
I love the clean, zingy flavours in this dish - and it's great to put in a lunch box as well.
This is a spicy salad, but you may want to start with half a chilli. You can always add the rest after you've tasted the mixture.
THAI CHICKEN LARB
|juice of ½ lime|
|3 tsp fish sauce|
|½ tsp brown sugar|
|2 tsp peanut oil|
|1 lemongrass stalk, pale part only, finely chopped|
|1 bird's-eye chilli, finely chopped|
|1 clove garlic, crushed|
|300g lean chicken mince|
|1 red shallot, thinly sliced|
|1/3 cup coriander leaves|
|1/3 cup mint leaves|
|1/2 a cucumber, shaved into ribbons with a vegetable peeler|
|1/2 an iceberg lettuce, leaves separated and trimmed into cups|
|lime wedges, to serve|
|1. Combine lime juice, fish sauce and sugar in a bowl and set aside.
2. Heat oil in a wok on medium and stir-fry lemongrass, chilli and garlic for one minute until fragrant. Remove from wok.
3. Stir-fry chicken for four minutes until brown, stirring to break up any lumps.
4. Return lemongrass mixture to the wok, add lime juice mixture, shallot and herbs, and toss to combine.
Serve the larb with the cucumber in the lettuce cups, with lime wedges on the side. Serves two.
Recipe from The No Excuses Cookbook (Viking) by Michelle Bridges, photography by Nick Wilson and Julie Renouf.
- Daily Life
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